DAIRY FARMING DAIRYING. 175 



a translation of a nicnioir (•t)iuiinniicated to the Paris Academy of Medicine 

 April 9, 1909. 



Subcutaneous injections of a serum of cow's milli from which the bacteria 

 had been removed by filtering increased the number of polynuclear leucocytes 

 and the excretion of uric acid and lowered the blood pressure. This last prop- 

 erty sugjiiested the iise of milk serum in therapeutics, but its action so far has 

 been uncertain except in cases of arterial hypertension in arterio-sclerosis. In 

 62 out of 03 cases of this nature the fall of blood pressure was constant and 

 there was a mitigation of the subjective symptoms, such as headache and in- 

 somnia. The methods of preparation and use are described. 



Ultramicroscopic investigations on the behavior of casein suspension in 

 fresh and in coagulated milk, A. Kreidl and A. Neumann {Arch. Physiol. 

 [Pfliiffcr], 123 (1908), No. 9-10, pp. 523-539; ahs. in Milchiv. ZentU., 5 {1909), 

 No. 2, pp. 83, 8.'i). — Ultramicroscopic particles composed of casein are found in 

 the milk of the cow, dog, cat, rabbit, guinea pig, elephant, horse, goat, and rat, 

 but are absent in human •milk unless acid is added. In the goat, rabbit, and 

 dog they are found in the colostrum. In the cat they are found only from 

 24 to 36 hours after parturition. On coagulating these particles adhere in 

 clusters. The number of particles is increased upon shaking with ether or 

 centrifuging, and decreased when enough alkali is added to neutralize the 

 acidity. 



The action of acids on the coag'ulation of milk by vegetable rennets, 

 C. Gerber {Compt. Rend. Acad. Sci. [Paris], 1^6 {1908), No. 21, pp. 1111-1111,; 

 abs in Jour. Chem. Soc. [London], 9.', {1908), No. 551, I, p. 77/5).— The action 

 of vegetable rennets that coagulate boiled milk more readily than fresh milk 

 is retarded by the addition of small quantities of citric, succinic, butyric, i)hos- 

 phoric, and hydrochloric acids and accelerated by larger quantities. In the 

 case of rennets that curdle fresh milk more quickly than boiled milk, the above 

 named acids, except citric, accelerate the action. Citric acid retards the action 

 except in small quantities. 



The chemical composition of tuberculous milk, A. Monvoisin {Hyg. Viande 

 et Lait, 3 {1909), No. .',, pp. 11,5-150; abs. in Rev. Gen. Lait, 7 {1909), No. 12, 

 p. 285). — When compared with normal milk tuberculous milk contains a larger 

 percentage of nitrogen and ash but less fat, sugar, dry matter, and acidity. 



Milk fat of goats, M. Siegfeld {Milch id. ZentbL, 5 {1909), No. 1, pp. 13- 

 15). — The author made a number of analyses of the milk fat of goats. The 

 Reichert-Meissl number ranged from 23.9.5 to 26.85, the Polenske number from 

 4.60 to 7.10, the iodin value from 25.1 to 29.2, and the saponitication value from 

 235.1 to 242.2. Other determinations were also made and reported. 



Fishy flavor in butter, L. A. Rogers {JJ. 8. Dept. Ayr., Bur. Anim. Indus. 

 Circ. 11,6, pp. 20, figs. 2). — This is an investigation into the cause of the fishy 

 flavor, a peculiar oily taste suggesting mackerel or salmon, sometimes present in 

 butter. 



The trouble is of widespread occurrence and most noticeable in fresh butter 

 during hot weather. Contrary to the results reported by O'Callaghan (E. S. R., 

 13, p. 179; 18, p. 1078), a fishy flavor could not be produced by inoculation with 

 Oidium lactis. A biological study was made of farms, but no condition was 

 found in the pastures and on the farms furnishing milk from which fishy butter 

 was made which did not exist on some of the farms producing normal buttei*. 

 This applied to the water supply as well as to the flora of the pastures. These 

 results seemed to exclude the possibility of any direct connection between the 

 feed of the cows and the presence of the fishy flavor in the butter. Fishiness 

 could not be produced in butter made under winter conditions by any combina- 

 tion of circumstances. Bacteriologically, the only peculiarity of the cream from 



